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Italian Biscotti

"Italian-style" Biscotti vs. "American-style" Biscotti?

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"Italian-style" Biscotti vs. "American-style" Biscotti?

Katie Nell | Apr 5, 2007 10:39 AM

I had never really heard of distinguishing two different kinds of biscotti, until I picked up King Arthur Flour Co.'s magazine the other day. Is there such a difference, or is that just a King Arthur term? They say the American-style are "more tender and crunchy" than "rock hard" like the Italian-style. I wouldn't really describe any of the biscotti that I've had as "rock hard", but I haven't had a ton either. Either way, it's not a very appealing way to describe it. They also say that the American-style has more fat and more leavening. I know my mom and I followed a biscotti recipe one time and it ended up more like a crispy/ chewy cookie, but I don't know how authentic the recipe was. But, is this what they are talking about when they say American-style? I really need to do a side by side comparison! Has anyone made both kinds and can speak to the differences between the two? (The picture of the American-style on their website looks much like any other biscotti I've had.)

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